Ingredients
6 slice brioche
2 tbsp butter
200 g smoked salmon
2 tbsp lemon juice
125 g cream cheese
1 shallot
4 sprigs dill
3 tbsp cream
4 tbsp salmon caviar
pinch Pinch black pepper
Tools
Food processor
Directions
Step 1
Get six slices of brioche then use a rolling pin to flatten them . Cut off the edges then cut into small squares and brush with melted butter . Place on a baking tray and gently toast them in the oven
6 slice brioche
2 tbsp butter
Step 2
In a Food processor add the salmon and lemon juice then pulse a few times . Next add the cream cheese shallot dill and black pepper and blend again
200 g smoked salmon
2 tbsp lemon juice
125 g cream cheese
1 shallot
4 sprigs dill
pinch Pinch black pepper
Step 3
Pour the cream in while the salmon is blending adding just enough to make it mousse like . Put into a piping bag and pipe onto the brioche toasts . ( if it’s warm consider putting the mousse in the fridge to firm up ) top the mousse with a little salmon caviar and some dill and enjoy
4 tbsp salmon caviar
4 sprigs dill
3 tbsp cream
